Aloo Gobi Recipe • A Tasty Vegetarian Dish! | Club Foody

 

As a cooking website owner, I’ve been asked the same questions ❓ over and over and they are “What’s my favorite dish?” and “What’s my favorite cuisine?” My answer for the first one is – “I have too many, I can’t choose just one” and the second one is – “I love them all because each brings a different flare along with great flavors”.
 
I can’t stand “blah” food… it has to be well-seasoned which doesn’t always mean spicy. There’s a balance between enhancing the dish while still bringing out the taste from it. I find that many Indian recipes deliver that equilibrium. I think of Samosas, Butter Chicken, Lamb Keema 🐑, and more including this one… Aloo Gobi!
 
This is a popular Indian dish made with potatoes (aloo), cauliflowers (gobi), onions, tomatoes, spices and herbs, in a gorgeous masala sauce. This curry vegetable dish is not overly spicy but has some zip to it. It’s easy to make 👩‍🍳 and an amazing comfort food! It’s what I call “I feel good recipe!”
 
The first step is to partially cook the stars of the dish in a pot of salted boiling water. It’s pretty fast ⏳; 5 minutes for the potatoes and 4 for the cauliflower florets. There’s a tutorial on how to cut the cruciferous vegetable into nice florets so click here to find out… How to Cut Cauliflower
 
They are then set aside and about ½ cup of that boiling water is reserved for later as it’s used to smooth out the ingredients while they’re processed in a blender – this is how the sauce is made for this dish… pretty simple!
 
All the ingredients to make Aloo Gobi are easy to find at your supermarket. There’s one that’s not used much here in North America and it’s cumin seeds. Most cooks won’t bother frying the seeds and instead, reach for the ground which I agree, it’s more convenient.
 
On the other hand, they’re missing out on an important layer of earthiness. Hey don’t get me wrong, I use the pre-ground myself but there are certain recipes I want to take that little extra step and bring out the flavors. When I say “little extra step” I’m not kidding… it takes 1 ½ to 2 minutes to awaken the aroma!
 
After the cumin seeds are done and it’s easy to know just by the smell, the onions 🧅 are sautéed until translucent. I like using yellow but if you want a more pungent and stronger flavor, use white onions. Leave the red onions for your salads!
 
There’s some chili that goes in this recipe. Unless I have some bird’s eye in my crisper, I usually opt for jalapeño. Serrano is also another option. Indian cuisine likes to spice things up but if you prefer not, there’s no crime skipping it. Trust me, the culinary police 👮‍♂️ won’t arrest you for omitting the chili.
 
After some of the ingredients are blended to a nice smooth consistency with some body to it – keep in mind this is not a soup – a beautiful array of spices is added to it. There’s one that is nontraditional and it’s smoked paprika. The smokiness of the spice wraps up the dish nicely – remember, it’s my take on it!
 
To turn the sauce as a “sauce” because the mixture will still be too thick, I use chicken broth. For a vegetarian or vegan version, substitute water 💧. At this point, the potatoes and cauliflower are added to the skillet along with green peas and cooked for 8 minutes or until the veggies are tender… it’s that easy!
 
With a lovely blend of ingredients, spices and herbs, this Aloo Gobi is incredibly tasty plus budget-friendly 💰! It’s a savory, healthy vegetarian curry recipe to try this season! Sprinkle on some chopped cilantro and serve this warm comforting dish with naan bread… yum 😋!
Bon Appétit! 🍽
 
Here are more tasty & healthy vegetable recipes for you to try… 😀
– Quick & Easy Bok Choy
– Roasted Rainbow Carrots
– German Red Cabbage
– Quick & Easy Sautéed Broccolini
– Sambal Green Beans
– Fondant Potatoes
– Baked Autumn Veggighetti
and for even more vegetable recipes 🌽🍆🥦, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/aloo-gobi/

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Red Velvet Cake Recipe • A Classic for any Occasion! | Club Foody

 

At home, there’s just the two of us, David and I. We don’t have any children (well, define child, lol 😄) so when we entertain, that is when I roll up my sleeves to make desserts like Chocolate Éclairs, Tiramisu, Coconut Cream Pie, Cranberry Orange Bundt Cake, Crêpes Suzette, Cheesecake and so on.
 
Besides using our dinner parties as an excuse, I also take advantage of events like Halloween 🎃, Holidays 🎄 and birthdays to make nice sweets… that way, the guilt is more bearable! Cakes are always a favorite! I think of Pavlova, Torta delle Nonna, Lamington, Dacquoise, Chocolate Lava Cake, Hummingbird, Panettone, etc.
 
There’s a classic one I like baking and it’s Red Velvet Cake! With its bright red layers and a decadent cream cheese frosting, this is a fancy American dessert to serve at any special event. It’s also a blank canvas to allow decorations to suit the occasion.
 
Sift or not to sift, that is the question… 🤔
I can’t stand sifting but if I want a light and fluffy dessert, I can’t skip it. Most cakes such as chiffon, Black Forest Cake, sponge, angel food cake or in this case, Red Velvet Cake really need to have the dry ingredients sifted. It breaks up the lumps and aerates the ingredients which in return creates that lightness as an end result.
 
On rare occasions, like in this recipe, I use gel coloring instead of my natural food ones. To bring that bright red, gel is a better choice 😉. As it’s more concentrated, a little goes a long way therefore it doesn’t need as much as the liquid color plus it won’t alter the taste.
 
Just like my Carrot Cake 🥕, this one is extremely moist due to the added grapeseed oil although canola can be substituted. However, after the cakes have cooled completely, I highly suggest you chill the cake for at least 5 hours or overnight.
 
Depending if your kitchen is hot or the weather is very warm, the cream cheese frosting should be chilled as well until it stiffens up… I would say 1 hour max 🕐. This will help spread it out easily without running down the sides.
 
When it’s time to assemble, use a large serrated knife 🔪 and level the tops of the cakes. Keep the remains and reuse them to decorate the cake. Place a cake on a stand and spread about 1 ½ cups of the frosting evenly before placing the other one on top; repeat with the remaining frosting by covering the top and sides as well.
 
To smooth out the frosting, you can either use an angle spatula or a bench scraper. In the video, you’ll see my “fancy” stand. Since then, I invested in a cake turntable… money 💰 well spent I have to say, lol! Cover the leftover cake at room temperature for a couple days or in the fridge for up to 4 days.
 
Tasty, colorful and fluffy, this moist Red Velvet Cake is a classic you simply have to try 👩‍🍳👨‍🍳! With a nice cream cheese frosting, this is a delicious blank canvas to be creative with decorating depending on the occasion.
Bon Appétit! 🍽
 
Here are more scrumptious cake recipes for you to try… 😀
– Tropical Pineapple Upside Down Cake
– Blueberry Cake
– Holiday Fruitcake
– Coffee Cake
– Biscoff Icebox Cake
– Chocolate Raspberry Cake with a Mirror Glaze
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/red-velvet-cake/

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Chicken Valdostana Recipe • A Classic Italian! | Club Foody

 

I have a long list of places around the world 🌏 I would like to visit and Italy is one of them! Besides the tourist areas like Rome, Milan, Florence, Naples, and Venice, I want to visit other regions including Lake Como, Sardinia, the Dolomites, Tuscany, Cinque Terre, Sicily as well as Valle d’Aosta, a region located in northwest Italy bordered by France and Switzerland.
 
Valle d’Aosta is the smallest and the least populated of all the regions in Italy. Its scenic mountainous views really appeal to me. Besides being nestled in the Alps with outstanding sights, its food is another reason why it’s worth a visit 🛫.
 
I’m a cheese lover 🧀 and there’s one that I can’t get enough of… Fontina! There are also other foods and dishes from this area; Lardo, Jambon de Bosses (ham), Polenta, Zuppa à Vapelenentse which is similar to French Onion Soup Gratinée, cheese fondue (I’m sure you can guess which cheese is used in it), Tegole, and many more including this one… Chicken Valdostana known as Pollo alla Valdostana!
 
Made with thin chicken cutlets, prosciutto and Fontina (what a surprise!) in a nice velvety white wine sauce, this is a delicious meal to enjoy often! It’s like the cousin of Chicken Cordon Bleu from across the border!
 
This Chicken Valdostana is fabulous! The taste is gorgeous but what appeals to me even more is it can be ready in less than 30 minutes ⏳. This makes it a great recipe when time is in short supply, when entertaining or when you don’t really feel like cooking!
 
The process is uncomplicated; dredge chicken pieces 🐓 in seasoned flour, cook them until browned, set them aside while making the sauce, return the meat back to the skillet, place prosciutto and cheese on top, cover and simmer until the cheese is melted… Voilà, it’s that simple!
 
There will be some flour left after dredging the chicken so don’t throw it away and reuse it for the roux. After whisking butter and flour (1 heaping tablespoon) together, if there’s too much fat in the skillet and the mixture hasn’t thickened, add a little more flour.
 
My preferred white wine for this recipe is Pinot Grigio because I love its acidity. I’m not really a Chardonnay drinker but if this is what you like, use it. Another option is using Marsala wine which will give a deeper and more complex flavor to the dish.
 
Chicken Valdostana is an easy recipe to make. Loaded with yummy ingredients, this is another delicious way to enjoy chicken! I like serving it with boiled potatoes 🥔 and steamed veggies. If you’re planning on visiting Italy, try going to Valle d’Aosta. Not only would you be enjoying the majestic views but also its tasty food!
Bon Appétit! 🍽
 
Check out these other great Italian inspired recipes… 😀
– Gnudi aka Malfatti
– Biscotti
– Pancetta Vegetable Frittata
– Veal Florentine
– Calzone
– Minestrone Soup
– Mushroom Risotto
and for even more chicken recipes 🐓, click on this link… Recipe Category • Poultry

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/chicken-valdostana/

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Easy Pickled Green Beans Recipe • Cost Effective! | Club Foody

 

We have a big fridge but I need a bigger one because of all the condiments we have. When opening the door, there are two shelves full of them plus the actual door. Of course, the more I cook the more of them I need and I also like making condiments from scratch.
 
Call me a “foody snob” but I like fresh, tasty food and that includes my condiments! I’d rather make my own Pickled Ginger aka Gari than buy 🛒 some from the store. The same applies to Pickled Beets, Dill Pickles, and so on.
 
One that I like making is my Easy Pickled Green Beans! They’re crunchy with a lovely tangy taste to them! They’re perfect when I make a Bloody Caesar (Bloody Mary is almost the same except a Caesar uses clamato juice instead of tomato juice), for my charcuterie board, in salads 🥗 or along with a sandwich.
 
There’s very little prep to do and within 20 minutes, you have a fresh batch of these little guys! Besides the freshness, it’s also cost effective. Buying them at the grocery store is outrageously expensive versus making them at home. You’ll be able to make a few batches before reaching the cost of a commercial single jar… it’s crazy 😯!
 
As I mentioned above, it’s pretty quick to make 👩‍🍳 these Easy Pickled Green Beans! After boiling the brine, it has to cool off while looking after the veggies. After sorting them (straight ones are better for this recipe in lieu of the curvy ones), the ends are trimmed and discarded.
 
From here, the beans are stacked in a mason jar to see if we have the right amount before quickly blanching them for about 45 seconds and then transferring them to an ice water bath to stop the cooking process.
 
You might ask why blanching them…
It helps kill the bacteria on the surface therefore extending the life of the beans when storing in the fridge. It won’t help to keep that green vibrant color as they’ll be sitting in the brine. With time, they will start discoloring into a dull khaki color… vinegar does that!
 
Some prefer skipping the blanching process and pour hot brine over the beans. I highly don’t recommend it because these Easy Pickled Green beans will lose their crispiness and you’ll end up with very soft veggies that can barely hold together.
 
The type of beans needed for this recipe are green beans also known as snap or string. You might come across purple or yellow hued beans which are perfectly fine but they won’t hold their color. The French haricots vert are the ones that are not suitable for pickling. They’re too thin and too small!
 
Although it’s a quick pickling process, you shouldn’t skip the sterilization of your jar and lid. It takes just a few minutes ⏳ to do and helps keep them from molding. If you’re not familiar with how to do canning, here’s the link… How to do Home Canning
 
To help the flavor develop, they should be left alone in the fridge for a couple of days. I know, it’s tempting 🙄 but the wait is totally worth it! One more thing I should mention is don’t make a big batch unless you have a huge party coming up. Make them as you go to ensure freshness. Once again, it’s a quick pickling recipe and they’re not “preserved” as regular in canning.
 
Crunchy with a nice tangy taste to them, these Easy Pickled Green Beans are a great condiment for your Bloody Caesar but also for your charcuterie board. They can be added to salads or served on the side along with a sandwich 🥪. Within 20 minutes, you’ve got yourself a fresh batch without the high price ticket…
Bon Appétit! 🍽
 
Check out these other tasty condiment recipes… 😀
– Candied Fruits
– Homemade Horseradish
– Bread & Butter Pickles
– Thai Yellow Curry Paste
– Tartar Sauce
– Pickled Jalapeños
– Honey Mustard Dipping Sauce
and for even more condiment recipes 🥫, click on this link… Recipe Category • Condiments

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/easy-pickled-green-beans/

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Texas Cowboy Stew Recipe • Comfort to the Max! | Club Foody

 

I’m a summer person and can’t stand the cold 😣! If we’re not going anywhere warm during the cold months, I find some sort of consolation by making my favorite comfort foods. I like the ones that simmer gently on the stove with that beautiful aroma floating through the air.
 
I have a long list of comfort food recipes but it’s even better when it’s made in one pot 🍲! There’s my Turkey Chili Tex-Mex Style (last week was our Canadian Thanksgiving 🍁🦃 and I couldn’t resist making a batch of it), Lamb Keema, Hamburger Helper, Hawaiian Chicken Curry that brings sunshine 🌞 to our table, Chicken Ham Sausage Jambalaya, and many others.
 
Stews are another favorites in our house 🏡. I think of Coffee Beef Stew, Pork Stew with Meatballs, Fish Stew, Slow Cooker Beef Stew, etc. including this one… Texas Cowboy Stew! So satisfying and unpretentious, this is a pot loaded with yumminess. It has a beautiful combination of hearty ingredients, ideal for fall and winter!
 
It’s easy to make with great results! As I mentioned, there’s nothing fancy about this dish but oh boy, is it ever tasty 😋! When I make this one pot dish, I can’t stop thinking about our friends Kathy and Tracy. Next time they come over for a few days or we go to visit them, I have to make it for them…
 
There’s a lot going on in this Texas Cowboy Stew! Bacon 🥓, ground beef, and smoked garlic sausage are a part of this comfort recipe along with onions and spices! When it comes to bacon, if you come across the “maple” ones, I highly suggest you buy it as it adds another layer of deliciousness to the dish!
 
Smoked garlic sausage is what I use. If you make it from scratch and it’s not smoked prior to making this dish, you’ll have to cook it right after the bacon is done. Simply sauté the sausage pieces for 5 minutes and then transfer to a bowl to set aside. Add butter 🧈 in the pot and continue with the recipe.
 
Seldom, you’ll see me using cans 🥫 but there are a few going into this stew. For that reason, I don’t add any salt to the dish. Let’s just see how much sodium content each has…
– Bush’s Baked Beans has 24% sodium
– Rotel has 16% sodium
– Corn Kernels has 10% sodium
– Diced Tomatoes has 8% sodium
Now you can see why it doesn’t need more salt 🧂…
 
A way to reduce it is to make Baked Beans from scratch, buy fresh husks of corn, get some green chilies and make your own Tomates Concassées 🍅. It will take more time to make the stew but you’ll be reducing the sodium intake by over 2/3rds.
 
With a hearty combination of tasty ingredients, this Texas Cowboy Stew will keep you satisfied and coming back for more! Served with crusty bread 🍞, this unpretentious one pot recipe is sure to please your taste buds and your tummy!😉
Bon Appétit! 🍽
 
Here are more tasty one pot meal recipes for you to try… 😀
– Orzo with Chicken & Asiago
– Fettuccine alle Vongole – Clam Fettuccine
– Shakshouka
– Hot & Sour Soup
– Red Snapper en Papillote
– Pepper & Sausage Casserole
– Paella de Marisco
and for even more one pot meal recipes 🍲, click on this link… Recipe Category • One Pot Meals

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/texas-cowboy-stew/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube